Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-07-31
One More Week

over the fruit, to remain until next morn
ing. The syrup was then again poured
off, submitted to boiling, and the whole
process repeated. Often the third day
was necessary to complete the work,
when the preserve was put into small
jars, branded paper being over the top
Of the fruit and waXed cloth tied firmly
over the mouth of CaCh jar. The re-.
suit of this painstsking was emineutfy.
satisfactory; clear amber fruit, and syfyS
ike honey, a conserve that would k@p
for years. This tedious process iSsno
longer needed, as the seltsealing Jars
preserve the fruit with less cooking. out
like many modern Innovations the old-
time yoT and richness is wanting in tAe
modern preparation. <
Peaches make excellent sweet pickles,
The White Heath variety is most deYIra-
BILE for this, but other cling5 will gn-
sWer.
Make syrup Of one quart of vinegar
and three pounds of sugar, peel the
peaches and put them in the vinegar and
oroIghly heated take cut the fruit and
let TIE vinegar boil, adding mace, cloves
end cinnamon to the taste. The peaches
should be scalded three times in the boil
ing vinegar.
Mangoes can be made from this fruit
by removing the seed, cutting in half and
I'LL with mustard seed, pounded mace,
celery seed, turmeric and ginger; some
add brown suger and chopped onion. Tie
the halves well together and drop in q i4r
OF strong vinegar.
Peach marmalade is made By boiling
the fruit in little water, reducing it to g
min fbrOnub h;
tender, adding half pound OF sugar to 8
pound OF fruit.
RECIPES.
The most efectual remedy for Shiny
and greasy drain pipes is copperas
dissolved and left to work gradually
through the pipe.
Scalloped onions-Boil, and If large
cut into qusrters. Put into shallow
dish. cover with white sauce and buttered
crumbs, and bake until the onions are
brown.
Cream sponge cake-Best tive eggs in
cup and fill up the cup with sour cream
one cup OF sugar, one and one half cups OF
-four, two level teaspoonfuls of baking
powder. Flavor with lemon or vanilla.
When using stale bread for buildings
or stufing, always soak it in a cold
liquid. Bread that has been soaked
in cold milk or water is light and
crumbly, whereas that soaked in hot
liquids is heavy
Cookies-Three eggs, one-half cup Of
milk. two cups of sugar, one cup of but
ter, five cups of -four, one teaspoonful Of
soda sifted in the flour, and few cara
wsy seed or nutmeg for spice. Cut il
any fancy shape.
Steamed Rice-One cup of rice, one
teaspoon OF salt, three cups Of boiling
water: steam one hour; add one cup Of
sweet milk, cook twenty minutes longer
when it is ready 10 serve with cream and
sugar.
Brown Bread-One pint each Of Indian
meal, Graham -four and butternilk, two
thirds of cup of molssses and one tea
spoonful each of soda and salt. Steam
three hours. Sour milk may be used in
stead OF butteTmilk by using little
! shortening.
Plain sherbet-Make q rich lemonade
use twice the quantity OF sugar yor
would for the drink. Pour boiling wstel
over little of the thin rind, and wher
| nearly cool add it to the lemonade
Strain 1t into 8 freezer and freeze Wher
| wanted.
Orange ice-Take the juice of six large
oranges and two lemons; pour about one
and one-fourth pints OF boiling wste1
over the broken peel and the pulp and le
it stand until cool; then strain and ado
the water to the orange and lemon juice